Bûche and Bûchettes de Noël Façon Forêt Noire (Sans Gluten)

This Christmas, surprise your guests with a delicious gluten-free Forest Cake. This classic French dessert is made with dark chocolate sponge cake, cherry jam and whipped cream. The result is a decadent and impressive cake that everyone will love!

  • 1 cup of gluten-free all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of cocoa powder
  • 3/4 cup of butter, melted
  • 1 cup of white sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 3/4 cup of cherry jam
  • 2 cups of heavy cream, whipped

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line two 9-inch cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt and cocoa powder. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely before assembling. Place one cake layer on a serving platter and spread with cherry jam. Top with the second layer and spread with whipped cream.

Serve immediately or store in an airtight container for up to 3 days.

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